Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—Insights through multivariate analysis

• DOI: 10.3168/jds.2020-18194
• Publication Date: 2020-07-16T21:37:59Z
• Authors: Larissa P. Margalho; Marcelo D'Elia Fe...; Christian E. Silva; Júlia S. Abreu; Marcos Vinícius F...; Anderson S. Sant'Ana
• Keywords: Diacetyl

In this study a total of 220 isolates lactic acid bacteria (LAB) recovered from 10 types Brazilian artisanal cheeses marketed in 4 main regions Brazil were evaluated regarding their safety and ability to produce diacetyl (a precursor aromatic compounds), exopolysaccharides (EPS; different sugar sources), antagonistic activity against Listeria monocytogenes Staphylococcus aureus. The results indicated that 131 (59.6%) classified as strong (40.5%) moderate (19.1%) producers; 28 (12.7%) stood out due remarkable production EPS sugars, including sucrose (3.2%), fructose (2.3%), lactose glucose (6%). Furthermore, 94.1% 95.9% presented S. aureus L. monocytogenes, respectively, even though only 27 (12.3%) exhibited positive the bacteriocin test. None tested hemolytic activity, 117 safe, intrinsic resistance maximum antibiotics. data obtained for assessment antibiogram profile technological potential (moderate high diacetyl, EPS, bacteriocins) submitted multiple correspondence analysis correlate them with cheese isolation. Regarding antimicrobial LAB strains, it was possible verify an association between Minas Araxá tetracycline; Serro erythromycin; Coalho Cerrado penicillin; Serrano Colonial clindamycin ceftazidime resistance. Although susceptibility strains these antibiotics considered (71.8–80.5%), may be related horizontal transfer genes chain cheeses. Results also showed mostly isolated Manteiga, Colonial, or EPS-producer sucrose, glucose, mainly associated Cerrado. contrast, Serrano, Canastra, Campo das Vertentes microregions. Finally, (from microregion), Coalho, Caipira moderate/high production. To best authors' knowledge, provides, first time, indicating dominant technological, biopreservative, properties can correlated type cheeses, which denotes its singularity. This knowledge is utmost relevance development starter adjunct cultures tailored properties.